Slow Cooker Low Carb Beef Vegetable Soup Recipes

SLOW COOKER LOW CARB BEEF VEGETABLE SOUP

Steps:

• Cutting Board and
• Medium Bowl
• Skillet
• Slow Cooker
• Heat a skillet on medium high heat with a tbsp of oil. Combine the garlic, oregano, thyme, basil, sea salt and black pepper in a medium bowl and set aside. Chop the beef into small pieces and mix with the herb blend, then once the oil is nice and hot, sear the beef for 1-2 minutes, until the edges are golden brown.
• Move the meat to the slow cooker then return the skillet to the stove with a tbsp of oil. Once hot, fry the onion, celery and pepper until the onion is translucent. Scrape the veggies into the slow cooker and mix in the green beans, tomatoes and beef stock.
• Stir then cook on high for 3-4 hours or low 5-6 hours. Adjust salt and pepper as needed.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

SLOW COOKER BEEF & VEGETABLE SOUP

Steps:

• Season beef with black pepper and coat with flour.
• Heat oil in skillet.
• Add beef and cook until browned.
• Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
• Top with browned beef.
• Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
• Pour coffee mixture and remaining broth into slow cooker.
• Cover and cook on LOW 8-10 hours or until done.
• I add salt at the end to suit our taste and stir well.
• Serve with sour cream and chopped green onions, if desired.
• Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
• I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
• I also cut the vegetables the night before to save prep time in the morning.